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Recipes for your weekend

Nydia Streets

Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Another, weekend, another set of National Food Days! Today we celebrate National Cherry Cheesecake Day. Then Saturday, we revisit a classic with National Pigs in a Blanket Day. On Sunday we try a healthier favorite with National Zucchini Bread Day. Let’s eat!

  • The Best Cherry Cheesecake Recipe (courtesy of littlesweetbaker.com)

Ingredients

Cheesecake

  • 1&1/4 cup (145g) honey graham cracker crumbs

  • 3 tbsp (45g) melted butter

  • 2–250g pkg cream cheese, room temperature

  • 3/4 cup (150g) granulated sugar

  • 3 large eggs

  • 3 cups (750ml) sour cream (full-fat or light, not fat-free)

  • 2 tsp (10ml) vanilla extract

Cherry Topping

  • 5 cups (1&1/2 lbs) frozen pitted cherries

  • 1/2 cup (100g) granulated sugar

  • 1/4 (60ml) cup water

  • 1 tbsp (15ml) cornstarch

  • 1 tsp (5mL) almond extract

Directions

  1. Preheat oven to 325F and grease the sides of a 9″ springform pan.

  2. Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.

  3. Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.

  4. Add in the eggs, one at a time, mixing well in between on low speed.

  5. Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.

  6. Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.

  7. Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

  8. Cherry Topping: In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract and continue to cook until sauce thickens (about 1-2 minutes). Let cool completely. Spoon over cheesecake before serving.

  • Cheesy Ranch Pigs in a Blanket (courtesy of thenovicechefblog.com)

Ingredients

  • 1 (8 oz) can crescent dough

  • 16 Lit'l Smokies sausages

  • 8 slices mild cheddar cheese, cut into fourths

  • 4 tablespoons salted butter, melted

  • 2 teaspoons dry ranch seasoning mix

  • 3 tablespoons grated Parmesan cheese

  • Ranch dressing for dipping, optional

Directions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.

  2. Roll out the crescent roll dough and separate by the triangles provided. Cut each triangle in half to create 16 smaller triangles.

  3. Starting at the bigger end of each triangle, lay a small square of cheese, topped with a sausage, then roll up. Place on the baking sheet.

  4. In a small bowl, whisk together the butter and ranch seasoning. Brush the crescent dough tops with the butter. Sprinkle Parmesan cheese on top.

  5. Bake for 14-16 minutes or until the dough is browned and cooked through. Serve hot!

  • Zucchini Bread with Pineapple (courtesy of simplyrecipes.com)

Ingredients

  • 3 cups all purpose flour

  • 1 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 2 teaspoons cinnamon

  • 3/4 teaspoon nutmeg

  • 3 eggs

  • 1 3/4 cups sugar

  • 1 cup olive oil

  • 2 teaspoons vanilla

  • 2 to 3 cups coarsely grated zucchini

  • 1 can (8oz) crushed pineapple, drained

  • 1 cup chopped walnuts (optional)

  • 1 cup golden raisins (optional)

Directions

  1. Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.

  2. Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

  3. In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  4. In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy.

  5. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

  6. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.

  7. Add the walnuts and raisins, blend gently

  8. Divide the batter equally between the two loaf pans. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean.

  9. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Enjoy!